Recipe courtesy of Kent Rathbun

Texas Blue Crab Salad

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  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 8 servings
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6 cloves garlic, minced

2 shallots, minced

2 ounces canola oil

1/2 cup sour cream

2 ounces Boursin cheese

1 1/2 teaspoons green hot pepper sauce

1/4 teaspoon Worcestershire sauce

1 tablespoon cilantro, chopped

2 tablespoons chives, chopped

2 limes, juiced

1 teaspoon salt

Cayenne pepper to taste

1 pound crab claw meat, picked over


  1. In a medium saute pan, saute garlic and shallots in canola oil until translucent. Remove from heat and cool. In a medium size bowl, whip together sour cream and Boursin cheese. When mixture becomes smooth, season with hot pepper sauce, Worcestershire, cilantro and chives. Finish with lime juice, salt and cayenne pepper to taste. Mix in crabmeat, garlic and shallots being careful not to break up the crabmeat too fine. Place crab salad on a piece of lavosh and serve as hors d'oeuvre.